Kiupi Kiwi Pavlova

Ingredients

• 4 large egg whites, at room temperature
• 1 cup caster sugar
• 1 tsp cornflour
• 1 tsp white vinegar
• 1 tsp vanilla extract
• 1½ cups cream
• 4 Kiupi® kiwifruit
• 1 cup fresh raspberries

Method

1. Preheat the oven to 120°C and line a baking tray with baking paper.
2. Whisk the egg whites to soft peaks, then add the caster sugar one spoonful at a time until the meringue is thick and glossy.
3. Gently fold through the cornflour, vinegar and vanilla.
4. Shape the meringue into a 22 cm round with a shallow hollow in the centre.
5. Bake for 1 hour 15 minutes, turn off the oven and leave the pavlova inside to cool completely.
6. Whip the cream to soft peaks and spoon it over the cooled pavlova.
7. Peel and slice the Kiupi® kiwifruit, then arrange it over the cream with the raspberries. Serve immediately.